Speedy Chicken Ramen – Serves 4 – £1.96 Per Portion

I’ve been meaning to do a speedy Chicken Ramen for AGES and now that I’ve found the right bowls to serve it up properly, here’s my recipe! It only takes a grand total of 14 MINUTES. When it’s this for £1.99 or Wagamamas for £11, I know which one I go for…. I like to use rice noodles but egg or even vermicelli would work just fine if you prefer them. The combination of coriander and chilli is always a winner and I threw in some very lazy lemongrass paste to marinade the chicken too, just to bring a slight tang to the dish.

The key is to make sure you give the chicken a couple of hours at least to marinade, that’ll keep it nice and moist when you grill it and flavoursome once you add it to the broth! There’s nothing worse than flavourless over cooked chicken, especially in broth as it just ruins what can otherwise be a perfect dish. Another way that this can happen is if you put the chicken in the broth to simmer for too long, you only want a couple of minutes to let some of the broth’s flavour combine with the chicken but not to cook it any further.

The pak choi and spring onions bring an extra touch of fresh, summery green to the bowl, as well as loads of potassium and fibre but very few calories – 13 cals per 100g of Pak Choi and only 32 per 100g of Spring Onions. The great thing about a ramen too is that all of the delicious broth combined with the noodles means it’s going to fill you up nicely for a long time.


  • 3 Chicken breasts – season first, ideally overnight – got mine from @livelean (£3.49)
  • 1 tbsp @verylazyuk Lemongrass Paste (15p)
  • 1.5L Chicken stock (2 little pots of @knorr) (70p)
  • 1 tbsp @verylazyuk chopped garlic (10p)
  • 1 tbsp garlic granules (5p)
  • 2 Pak Choi (£1.12)
  • 150g Rice noodles (60p)
  • 150g Mushrooms (50p)
  • 12.5g Fresh Coriander (30p)
  • 1 Large Fresh chilli (20p)
  • 6 Spring onions (40p)
  • 2 tbsp Soy sauce (10p)
  • 1/2 tbsp hot chilli powder (5p) (leave out if you don’t want it too hot)
  • 1 tbsp Sesame oil (10p)



Marinade; 1 tbsp chopped garlic, 1 tbsp lemongrass paste (or chopped fresh lemongrass), 1 tbsp Soy sauce, 1 tbsp sesame oil and a sprinkle of pepper. 2 minutes.

You’ll need a wok for the broth and a baking tray to grill the chicken. Boil the kettle with 1.5l of water to start and get the grill on at 250 degrees.

  1. Pop the marinated chicken under the grill for 6 and a half minutes on each side.
  2. Immediately pop the chicken broth on a medium heat in the wok and roughly chop the coriander, finely chop the chilli into horizontal slices and pop them both in, as well as the tbsp garlic granules and 1/2 tbsp hot chilli powder. Leave for 10 minutes to simmer.
  3. In the mean time, cut the pak choi’s in half, chop up the spring onions and slice the mushrooms up thinly.
  4. Pop the mushrooms, noodles and Pak choi into the broth with the other tbsp Soy sauce and a sprinkle of pepper once the broth has been on for 10 minutes.
  5. Then take the chicken out of the oven after it’s been on for 13 minutes. Slice into even thin pieces and pop them in with the spring onion for 1 more minute.

Serve it up and ENJOY. ??


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